Authentic home cooking from Italy, with US measurements. 
Semifreddo with Meringue, Elderflower Syrup, and Lemon
A recipe from chef Luca Pappagallo at Casa Pappagallo. Really simple and delicious. I changed a few ingredients, but its lightness, freshness, and sweetness remain the same. You can make it in a loaf pan if you want to slice it, or use individual molds. I’ll serve this semifreddo after Sunday lunch.
Semifreddo with Meringue, Elderflower Syrup, and Lemon
A recipe from chef Luca Pappagallo at Casa Pappagallo. Really simple and delicious. I changed a few ingredients, but its lightness, freshness, and sweetness remain the same. You can make it in a loaf pan if you want to slice it, or use individual molds. I’ll serve this semifreddo after Sunday lunch.
Open in Cookpad AppSteps
- 1
- 2
Whip the cream until it forms soft peaks.
Place the crushed meringues in a bowl and gradually fold in the whipped cream, mixing gently from bottom to top to keep the mixture light.
- 3
Add the cooled elderflower syrup and mix.
If you like, grate the zest of one lemon and add it to the cream.
- 4
Line a loaf pan or individual molds and pour in the cream mixture.
Freeze for 4 hours.
- 5
Take it out of the freezer 15 minutes before serving.
Once ready, garnish the semifreddo with a slice of lemon and fresh blueberries. You can also crumble some extra meringue on top before serving.
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